Swabian Pan with Spaetzle
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
For the dough:
- g 1,500 flour, I recommend type 630 spelled flour
- 3 teaspoons, heaped salt
- 12 large egg (s)
- water
Also:
- 2 kohlrabi
- 6 large carrot (s)
- 2 large leeks
- 3 zucchini
- 250 ml vegetable stock
- 6 medium onion (s)
- 4 garlic clove (s)
- 250 g ham, Black Forest
- 500 g pork belly (can also be other meat!)
- 500 g schnitzel meat
- 400 g cheese, spicy, rated, e.. Emmentaler or mountain cheese
- 600 ml cream
- salt and pepper
- Paprika powder and other spices your choice
- Sunflower oil, or similar, for frying
Print Recipe
Pin Recipe Instructions
- The Swabian makes his spaetzle himself from the ingredients mentioned, everyone else, or the non-ambitious ones, get the spaetzle from the freezer. Then it must be estimated at least 2.5 kg!
- Mix the ingredients into a spaetzle dough. Either plane the spaetzle from the board into the boiling salted water or use a spaetzle press. If the spaetzle swim up, they are good. Lift out with a slotted spoon and let dry well on the large spaetzle board!
- Now slice or chop the vegetables in a stick shape. Cut all the meat into medium-sized cubes and mix with the finely sliced garlic and refrigerate. (Of course, this works with any other type of meat as well.)
- Now fry the vegetables in the pan (without the onions), season well and after a few minutes fill up with the vegetable stock and cook until the liquid has boiled away.
- Then push the vegetables to the edge (for really large pans) or remove them from the pan. Roughly chop the onions and fry them with the meat cubes. Then add the vegetables again, as well as the spaetzle. Mix everything, fry well, season with salt, season and finally mix in the cheese and then the cream.
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